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Quinoa Bowl with Chicken, Avocado, and Butter Lettuce

Quinoa Chicken Avo Butter Lettuce Bowl 12

This delicious bowl entrée can be customized with produce-centric add-ons. Colorful, healthy, and social-media worthy!


4 C red and white quinoa, cooked

4 C Markon First Crop (MFC) Premium Butter Lettuce, torn

1 C MFC Cucumbers, chopped

1 C MFC Grape Tomatoes

1 C chickpeas

¼ C + 2 T Ready-Set-Serve (RSS) Washed & Trimmed Cilantro, chopped

2 C chopped chicken (grilled or stir-fried)

4 RSS Avocado halves, sliced

½ C tahini


Toss quinoa with Butter lettuce, cucumbers, tomatoes, chickpeas, and cilantro (reserving two tablespoons for garnish).

Divide quinoa mixture into four bowls and top with chicken, avocado slices.

Drizzle with two tablespoons tahini. Garnish with sesame seeds and reserved cilantro.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.